Recipe finder
Artichoke Canape
- Makes: 8 servings
- Yield: 1-1/2 cups
- Prep 15 mins
- Bake 15 mins to 20 mins
Ingredients
-
1
14 -
ounce can
artichoke hearts, drained and coarsely chopped
-
1/3
cup
grated Romano or Parmesan cheese
-
1/4
cup
mayonnaise
-
1/4
cup
dairy sour cream
-
1/4
teaspoon
onion powder
-
1/4
teaspoon
garlic powder
-
1/4
teaspoon
dried marjoram, crushed
-
1/4
teaspoon
freshly ground black pepper
-
2
tablespoons
grated Romano or Parmesan cheese
-
1/8
teaspoon
paprika
-
Crostini, toast points, assorted crackers or bagel chips
Directions
- In a medium bowl, combine artichokes, the 1/3 cup Romano cheese, the mayonnaise, sour cream, onion powder, garlic powder, marjoram and black pepper; mix well.
- Transfer artichoke mixture to an ungreased 9-inch pie plate. Sprinkle the top with the 2 tablespoons Romano cheese and paprika. Bake, uncovered, in a 350 degree F oven for 15 to 20 minutes or until bubbly around the edges. Serve warm with crostini, toast points, crackers or bagel chips. Makes 1-1/2 cups (eight 3-tablespoon servings).
Nutrition Facts
(Artichoke Canape)
Servings Per Recipe 8, cal. (kcal) 143, sugar (g) 1, pro. (g) 6, carb. (g) 3, Fat, total (g) 11, vit. C (mg) 1, vit. A (RE) 464, vit. A (IU) 98, Folate (µg) 8, sodium (mg) 403, fiber (g) 2, Potassium (mg) 27, calcium (mg) 202, sat. fat (g) 5, chol. (mg) 23, Polyunsaturated fat (g) 3, Monosaturated fat (g) 2, iron (mg) 1